Spicy Cod Egg and Daikon Roll

Name: Spicy Cod Egg and Daikon Roll
Cuisine: Japanese
Ingredients: 7 half-sheets nori (laver); choose the thicker variety; 6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll); 7 tablespoons toasted white sesame seeds; 5 ounces daikon (daikon radish) (1 medium potato size), cut into fourteen 4-inch-long sticks; 7 half-sheets nori (laver); choose the thicker variety; 2 large pairs of karashi mentaiko* (spicy salt-cured cod eggs) or the nonspicy variety; ½ teaspoon freshly squeezed lemon juice; 7 shiso leaves (perilla), cut into julienne strips, or ⅓ cup coriander leaves; 2 large pairs of karashi mentaiko* (spicy salt-cured cod eggs) or the nonspicy variety; 1½ tablespoons mayonnaise; 5 ounces daikon (daikon radish) (1 medium potato size), cut into fourteen 4-inch-long sticks; 5 ounces daikon (daikon radish) (1 medium potato size), cut into fourteen 4-inch-long sticks; 7 shiso leaves (perilla), cut into julienne strips, or ⅓ cup coriander leaves; 7 shiso leaves (perilla), cut into julienne strips, or ⅓ cup coriander leaves

Preparation info

Makes
7
rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Japanese salt-cured cod roe, tarako, is similar to Greek tarama, cured cod roe, which is used to prepare a signature dish, tarama salad. In addition to the traditional salt-cured cod roe, in Japan we have a spiced-up version made with red chile pepper, karashi mentaiko. It is available in all Japanese food stores here. This roe is a wonderful addition to sushi preparation. A crisp, juicy daikon provides a refreshing taste and texture complement to the spicy cod roe.

Ingredients

Asia
Japan
Fish course
Gluten-free
Pescatarian

Ingredients

Method